Dried Figs and Gruyere Cheese Tart

Sweet cheese, soft innocent ricotta and golden dried figs in a harmonious blend of flavors, with a light texture. All together wrapped in crispy phyllo pastry and baked in the oven. These are the credentials of the current sweet proposal of the Kitchen Stories.
In minimal time and simple process you have an excellent and fairly rare version to enjoy together in sweet cheese tart.
There is the option to use Stevia in place of sugar for those who want it.
Try it!
work: 15′ time: 50′ easy:

Ingredients (8 servings)

  • 2 plyllo sheets
  • 250 gr (8.8 oz) κρέμα γάλακτος
  • 110 gr (3.9 oz) sugar or 12 gr (0.42 oz) Stevia
  • 3 eggs
  • 250 gr (8.8 oz) gruyere cheese, grated
  • 180 gr (6.3 oz) ricotta cheese, crushed
  • 250 gr (8.8 oz) dried figs, chopped
  • ½ tsp cinnamon
  • ½ tsp clove
  • 1 tbsp baking powder
  • some butter for the phyllo
In medium-sized bowl put the cream, the eggs and sugar or Stevia.
Mix well with whisk to mix. Add the cinnamon, baking powder and cloves.
In mixing bowl, add the cheese and figs.
Mix gently with a spoon to make a mixture.
Cut leaves in 2 so you have 4 sheets.
Grease a tart pan Ø22-24cm (~Ø9 inches) and lay the phyllo sheets one to one buttered. Turn what protrudes inward from the edges of the tart.
Inside pour the beaten mixture.
Bake the tart in a preheated oven at 180°C (356°F, Gas 4.2) for 30'-35'.
Remove it from the oven and leave to cool onto a wire rack.

Zambia Sifaki